The aroma of fresh roses is one that instantly evokes feelings of romance, elegance, and femininity. Did you know that you can cook with floral flavors? Widely used in Persian recipes and popping up with increasing prominence in an array of cuisines, Rose Water is a unique and easy way to infuse dishes with the delicate scent of rose petals.

Just in time for Valentine’s Day, I’ve partnered with Nielsen-Massey to combine two of my favorite “on-trend” culinary concepts: Crepe Cakes and Rose Water. This beautiful rose and vanilla-infused French layer cake is an elegant dessert that makes a show-stopping presentation. It has “I love you” written all over it!

About Nielsen-Massey Vanillas and Flavors

I first discovered Nielsen-Massey about 15 years ago. I’d been watching one of my favorite cooking programs, when the chef picked up a bottle of vanilla extract that looked quite different from the brand I’d always stocked in my pantry. I was intrigued!

A little bit of Googling led me to Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. When I purchased my first bottle, I loved everything about it; the elegance of the label, the sweet aroma of the vanilla, and the warm, rounded flavor it added to my recipes. I’ve used Nielsen-Massey’s extracts and flavors exclusively in my kitchen ever since.

Nielsen-Massey is a family-owned company with exacting standards and an unparalleled commitment to quality. All of their products are all-natural, GMO-free, certified gluten-free, Kosher certified, and allergen free, made with premium ingredients sourced from around the world. Their production philosophy centers on preserving ingredients’ natural flavors and aromas to produce the purest, best-tasting extracts.

Nielsen-Massey’s product line includes five different varieties of vanilla, ranging from all-purpose to exotics, as well as whole vanilla beans, pastes, powders, and sugars. In addition to their vanillas, Nielsen-Massey produces eight premium flavors and extracts. My favorites are their Orange and Pure Almond extracts (the latter made with bitter almond oil derived from stone fruit pits), and the Rose Water that I used in today’s crepe cake.

What is Rose Water?

Rose Water is made through a steam distillation process of rose petals. Its sweet, fragrant floral essence is wonderful with fruit, pastries, and even mild cheeses. I absolutely love Rose Water paired with anything creamy, such as Chantilly cream, custard, and rice pudding.

Nielsen-Massey’s Rose Water is lusciously fragrant, and you only need a small amount to infuse your recipes. It’s also a fantastic addition to a chic bar cart. Try adding a few drops to your favorite cocktails for a unique sip!

How to Make Crepe Cake

Crepe Cake (“Gâteau Mille Crêpes”) is a French layer cake composed of crepes and cream. While its name translates to “a thousand crepes,” there aren’t quite that many layers in a crepe cake. (Imagine what a staggering cake that would be!)

You can make a Mille Crepe with as many layers as you dare, but most include about 20 crepes. (Have you made a tall crepe cake? Let me know how high you’ve gone!) Each crepe is spread with pastry cream, whipped cream, or a combination of the two known as Diplomat cream.

For this recipe, I used Nielsen-Massey’s Madagascar Bourbon Vanilla Extract to make a batch of lightly-sweetened crepes. For the filling, I made a Rose Water and Vanilla Bean pastry cream (using Nielsen-Massey’s rose water and vanilla bean paste), and lightened it with pillowy whipped cream.

Instructions

Make the Crepes

Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of heavy cream.

Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.

Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).

Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear.

Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)

Make the Diplomat Cream

Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.

While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.

Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.

Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.

Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.

When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.

Assemble and Serve

Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream, leaving about a 1/2-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe.

Recipe Notes

To garnish with sugar-frosted rose petals:

Rinse about 24 edible rose petals and gently pat dry. Beat an egg white with a few drops of water. (Use pasteurized egg whites if raw egg consumption is of concern.) Use a pastry brush to apply the egg wash to each rose petal. Sprinkle with superfine sugar on both sides. Dry rose petals in a single layer for at least 2 hours.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

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Reader Interactions

Comments

I just checked and my pantry currently has Nielsen-Massey vanilla extract, vanilla paste, chocolate extract, coffee extract, and a big bottle of almond extract. I also very recently finished a jar of their vanilla powder. I like using powder a lot!! I definitely should try the orange extract!

First of all, these photos are absolutely gorgeous! I have never made a crepe cake, but it looks as if you achieve such a sense of accomplishment once you’ve finished it! The combination of the rose and Madagascar Bourbon Pure Vanilla Bean Paste has me drooling. It sounds INCREDIBLE, and your cake is so gorgeously constructed! I’m so intrigued by the rose water and vanilla bean paste – I’ll have to try them out!

OMG this is SUCH a beautiful cake. I love making crepes, but have never thought of making them into a cake. That is the brand of vanilla that I use too, but have never tried the rose water. This would make a GREAT celebration cake for any occasion.

I have to start off by saying OMG, that is such a beautiful cake! I’ve been dying to try making a crepe cake and will be using your recipe when I do. I love Nielsen-Massey’s Vanilla Bean Paste, I have never seen the rose water extract before. I will be looking for that the next time I go to the store.

That looks so delicious and ideal for pancake day! I do love a good quality vanilla, it is an essential in every pantry, but important to get a good one. the Nielsen-Massey branding is iconic isn’t it – I thought they were just a UK brand!

Iconic is a perfect descriptor for Nielsen-Massey! I’m glad that you’ve been able to experience and love their products in the UK. They’re headquartered in Illinois, but their products are sold all over the world!

This is so beautiful. I think it’s the perfect Valentine’s Dessert. I’ve never used rose water in a recipe before, but I’m going to order a bottle from Amazon. For the garnish, I have a question. Are all roses edible, or should I look for a particular variety? (I have rose bushes in my yard, and we don’t use any pesticides.)

Hi Patti. Technically, all roses are edible, but some are more bitter than others, and others, virtually tasteless. These pink roses had a nice, delicate flavor. You’ll want to use those that are organically grown, and be mindful of what fertilizers have been used. Even without pesticides, there are some fertilizers that can make otherwise safe-to-consume flowers inedible. Check out this article from Edible Austin: http://www.edibleaustin.com/index.php/homeandgarden-2/gardening/848-eat-your-roses

Wow, this is so beautiful! Love the rose and raspberry garnishes, it’s so pretty. I have had Persian desserts with the rose water and thought it was quite an amazing touch. Persian desserts have been on my mind lately so I’ll have remember about the rose water. I think I have had this brand of vanilla extract before. I don’t know if I can find it here in Utah but I will certainly look for it. Thanks for sharing this!

So, funny story — my nephew (10) has a very broad palate — and for his birthday this year, he asked for a crepe cake — for 25 kids. Oh-Ma-Gawd. My sister in law was in WAY OVER HER HEAD! This crepe cake is just gorgeous, Amanda. I’ve never cooked with Rosewater before, but I know Nielsen Massey is a great brand for vanilla extract — I will definitely buy some of the rosewater now — because this “cake” is happening!

This crepe cake is absolutely stunning! I just love all the rose petals on top too! I’m a huge fan of Nielsen-Massey! I have been using them for many, many, many years! Started with vanilla then branched out to the flavorings, The rose water is a treasure for sure. :)

I’m not a trendy person, but this cake is a trend I can get behind! The layers of crepes and vanilla-rose cream look and sound so elegant, especially with the rose petals strewn over the top. This is a statement dessert. And I love Nielsen-Massey vanilla. I haven’t tried the other flavors, but I think I have to. One question though – what would you say is the longest the cake can chill before serving?

What a gorgeous cake and I love that you used rose water! I’ve been wanting to make a crepe cake for SO long! I totally feel out of the loop though. I love Nielsen-Massey and I had no idea that they sold rose water. Where have I been? I’ll be picking that up asap!

What a gorgeous cake!! It’s certainly a show stopper. I haven’t baked with floral essences but I’d love to. Rose and lavender are top of my list. I’ll have to check into Nielsen-Massey and see what they have available. Thank you for the heads up and I’d love to sample your cake.